The American Chemical Society classified pectic substances into four main groups, as follows:
*Protopectin
*Pectinic acid
*Pectin
*Pectic acid
Pectinic acid is a methylated form of galacturonic acid that is formed by enzymatic hydrolysis of protopectin as a fruit ripens. Its gelling properties depend on the degree of methylation. The salts of pectinic acid are called pectinates.
High-molecular weight pectinic acids are known as pectins. Pectinic acids will form, under suitable conditions, gels with sugar and acid, or if suitable low in ester content with certain polyvalent metallic ions.
Hydrophobic interaction between the ester methyl groups is known to be responsible for the gelation of pectinic acid. Pectinic acid needs the presence of at least 55 percent soluble solids to gel.
Pectinic acid
The Most Popular Post
-
Anethole is primarily extracted from plants like anise, fennel, and star anise through various methods, with steam distillation and solvent...
-
Food irradiation has generally come to describe the use of ionizing radiation, an energetic charged particles such as electrons and alpha pa...
-
The term terpene, proposed by Dumas in 1866, originates from the Latin word ‘turpentine’ ( Balsamum terebinthinae ), a liquid extract from p...
-
High fructose corn syrup had been invented and had been manufactured for use in processed foods starting in the mid 1970s. It is a thick liq...
-
A food allergy is an immune system response that creates antibodies to attack substances in a food that human immune system recognized as ‘f...
